Blogging has brought a new dimension to my life where I can pen my thoughts, pent up feelings, fear, pain without any fear of remorse; where I am, at times, alone but Never Really alone in blogsphere. A place that I can almost call, "Home" where I can just blog away about anything that touches my heart strings. However do remember the recipes I upload are what I have learnt and the notes are my personal notes and the remarks are my own opinion.

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Sunday, February 27, 2011

Mee Yoke, Non Halal

Wao writing about this, brings me down the road where I meet so many, like me, who wanted to learn everything and I really mean everything possible in the field of BAKING and Cooking, and who subsequently through the passage of time became my very good and close friends. Friends who even went an extra mile. I have one very good and close friend and before the festivities of Christmas and CNY she will make a bee line to a shop that was way too far my radar and buy alot of stuff there, things like green pea which she knows that I want also. She not only buys the stuff for me, without the need for me to ask her to process it for me, she will process for mereally fine like ground almonds and then pass it to me. Thank you Rosie, I really do love you so much.

Sorry for digressing but I find that somethings it is good to inject a little story/info to give a breath of "fresh air". Many of us love eating Mee Yoke at open street stall and we will be sweating in the hot blistering sun either to eat there or tau pau. Now I teach you how to make it yourself in the comfort of your own kitchen together with the sambal to go along with it. So let's get on with it.

Do this step first. Blend the shallots and belacan then mix to the Chilli Boh. Heat 5 Tabsp oil in wok & fry till fragrant about 10 minutes. Cool it completely. Do not add any salt or sugar as it will then spoil the flavour of the soup. Presumably this sambal cannot be kept in the fridge too long as it does not have any preservatives.

Heat 1 Tabsp oil in a wok & fry 1/2 Tabsp of the prepared Chilli Boh & the 300 gm prawn meat for a Short While till prawn meat is Cooked. Remove the prawns only onto bowl. The *liquid put this in the stork [this gives the stock some more Colour & Sweetness.

Once the stock has come to a boil, lower down the fire to medium low & simmer for 30 minutes. Then remove the ribs, yoke ngan/far yoke, slice the yoke ngan & prawn shell & add in "B" & simmer on medium low fire for another 10 - 15 minutes.Most important, this stock CANNOT be boiled for more than 45 minutes as then your soup will be cloudy & You should Never use Chicken Bones for this stock When doing the stock start with high heat then lower to medium when simmering. The veg and mee of course you blanch. You would thank me after doing this as this is a keeper too and for this, I have to thank the Chef profusely :).

4 comments:

Hi Elaine, welcome. You must try this, read the recipe, not diff. I think, after uploading, you might be confused slightly on the prawn as I hv indicated 350 gm prawns shells and head in "A" as well as "C" sorry :(. IN TOTAL buy 1 kg prawns and you would get approximately 300 gm prawn meat & 350 gm prawn shells and head. Hope you did try to make my Dried Prawn Sambal and if you did would appreciate your comment on the relevant recipe. Love the interaction here with you. God bless.

Hi there. My domestic helper just left last weekend. I am still kelam kabut :-) with housework, drivin kids to school and all and also working part time.

once i settle into some kind of routine....i will definitely try this 2 recipes

really wish i can bake those lovely cakes like you. looks like i will hv to order them one day.

a relative of mine in USA is drooling over all the cake pics of yrs. she swa them on my fb wall. i hope you dont mind that i hv forward yr blog address to her. she wants to try some of yr wonderful recipes...says she.

Elaine I take so much Pride in my cakes and Always follow them rigidly and reason why so many of my customers and frens buy repeat orders is when recipe calls for chocolates, I use imported bitter sweet chocolates from Belgium, diff kinds of liqueur that matches the cake eg Kahlua with Tiramisu, Rum with Banana etc also of course when the cake "calls" for liqueur. Do give me 7 days notice when you want to order though :) for me to juggle my time buying the ingredients etc etc and for me to block out the date :)

About Me

Welcome to my blog. Thanks for visiting me. Hope you enjoyed reading and will appreciate any comments from you.I have, Always, been consumed by a burning desire to be an icon first, in baking and then cooking as I always believe that food is the glue that keeps the family together. It was good that I started learning baking more than 20 years ago to destress for now after retiring more than 6 years ago I am able to go full time in doing what I love best; baking and selling my cakes. Anybody can learn how to bake but genuine interest has to come from the heart and if you want your cakes or food to taste good, You have to bake/cook from the heart.